Cabbage Salad with Citrus Dressing and Radishes
Thomas J. Story
Slice cabbage thicker than you would when making a slaw, giving it a substantial crunch that remains even after it’s drenched with tangy, creamy dressing.
How to Make It
1
Core and slice the cabbage into 1⁄2-in ribbons (you want about 4 cups total) and place in a large salad bowl.
2
In a jar with a lid, vigorously shake together the olive oil, lemon and lime juices, lemon zest, garlic, shallot, egg yolk, and mustard, until emulsified.
3
Toss 3⁄4 of the dressing and the salt with the cabbage until all leaves are well coated. Sprinkle parsley and cilantro leaves over cabbage.
4
Cut the radishes into paper-thin slices with a mandoline or a very sharp knife. Arrange the radish slices over most of the top of the cabbage salad. Spoon over or brush olive oil directly onto the radishes.
MAKE AHEAD: This salad can be made up to an hour ahead of time, and is excellent the next day.
Ingredients
½ head green cabbage
½ head red cabbage
¼ cup extra-virgin olive oil
¼ cup lime and/or lemon juice
1 tsp lemon zest
1 garlic clove, microplaned
1 large shallot, minced (about 2 tbsp)
1 egg yolk
1 tbsp creamy Dijon mustard
½ tsp coarse salt
½ cup whole parsley and cilantro leaves
6 radishes
Extra-virgin olive oil for the radishes
Directions
1
Core and slice the cabbage into 1⁄2-in ribbons (you want about 4 cups total) and place in a large salad bowl.
2
In a jar with a lid, vigorously shake together the olive oil, lemon and lime juices, lemon zest, garlic, shallot, egg yolk, and mustard, until emulsified.
3
Toss 3⁄4 of the dressing and the salt with the cabbage until all leaves are well coated. Sprinkle parsley and cilantro leaves over cabbage.
4
Cut the radishes into paper-thin slices with a mandoline or a very sharp knife. Arrange the radish slices over most of the top of the cabbage salad. Spoon over or brush olive oil directly onto the radishes.
MAKE AHEAD: This salad can be made up to an hour ahead of time, and is excellent the next day.
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